This is without a doubt a fantastic slice of peanut butter heaven and my peanut butter loving son simply stated that this cake was unbelievably awesome. With all of the holiday gatherings coming up this would be a great addition to the dessert table.
2 C of flour
2 C of sugar
1/2 tsp of salt
1 tsp of baking soda
1 C of butter
1 C of water
1/4 C of peanut butter
1 tsp of vanilla
1/2 C of milk
Combine flour, sugar, salt and baking soda in a mixing bowl and set aside. In a saucepan combine butter, water, and peanut butter and bring to a boil. Add this to the flour mixture and mix, then add the eggs, milk, and vanilla. Mix well, pour into a large cake pan and bake at 350 for about 40 minutes or until golden brown and springy to the touch.
Now for the icing, Combine 1/2 C of butter, 1/4 C of peanut butter, 1/3 C of milk in a saucepan and bring to a boil, Remove from heat and add 4 C of powdered sugar and 1 tsp of vanilla, mix well and pour icing over a warm cake. It will be ooyee gooyee deliciousness.
My girls are up and out of the house early each morning during the school year. Yet neither of them get up early enough to fix themselves breakfast. And with breakfast being the most important meal of the day I am always on the lookout for something they can grab and go but still nutritious. These muffins are a perfect fit for both.
1 cup vanilla greek yogurt
2 ripe bananas
2 cups of old fashioned oats
1/4 cup light brown sugar ( you can use dark, if you prefer)
1 1/2 tsp. baking powder
1/2 tsp baking soda
Preheat oven to 400 degrees. Place all ingredients into a blender or food processor. Mix until smooth and the oats are completely broke down. Butter muffin pans and pour prepared batter into each cavity. Bake 15-20 minutes or until a toothpick inserted comes out clean. Let cool 10 minutes. Store in an airtight container in the refrigerator.
I usually just make the jumbo muffins, because that way they are usually gone within a day or so. I have only made the smaller ones, one time and unfortunately due to the ingredients they only last two to three days. So if you make the smaller muffins I recommend only keeping a few in the refrigerator for your family to eat,but freeze the rest until you need them. I
f you prefer not to butter your muffin pans, you can use spray. Butter just seems to give them a crunchier outside. Also, because these muffins lack the flour often times deflate in the center and that is perfectly normal. The picture that you see above is a beautiful muffin, but alas I am just terrible at taking good pictures to use, so I opt to often times use stock images.
Image courtesy of duron123 at FreeDigitalPhotos.net
We are crafters by nature and are always on the hunt for new things to try. Of course painted Mason Jars have been a hot trend for a while and they are great but I love the look of the frosted glass mason jars especially for the holiday season. This project intimidated me but it’s simple and super inexpensive so I want to share it with you, if you have a couple of hours on a lazy Sunday and a few bucks you can totally do this!
I got my mason jars at the Dollar tree for…yep a dollar a piece. Not a bad deal at all so I picked up 3 jars, also at the Dollar tree ( love the Dollar tree, can you tell) I found this thick foam with an adhesive backing which turned out, worked great as a stencil for my snowflakes.
I picked up some frosted glass spray paint and I was ready to get to work
I printed out a snowflake stencil and drew it on my foam and cut out my foam snowflakes
I added the snowflakes to my mason jar, the adhesive backing made this part so much easier
For this next part, you will want to do this outside and paper everything that you do not want frosted. Trust me, I did this on my patio table and I now have a frosted glass patio table. So, take these bad boys outside and give them an even coat all the way around. I applied four coats and it needs about 10 minutes to dry between coats
After they dry just pull off the sticky snowflake stencils, add some stones, a battery operated tea light and some ribbon around the top and Voila!! Look at you, you crafty thing!
This time of the year I love to use my crockpot for many of the dishes that I make. Oatmeal is a great warm breakfast this time of the year, but my husband is not big on instant, so I thought this would be great for him since he leaves pretty early in the morning and doesn’t have the opportunity to make himself a healthy breakfast. He absolutely loved it.
3 Apples, peeled and cored
1/2 cup Brown sugar
2 c. Oats
2 c. Milk
2 c. Water
Pinch of salt
Put in brown sugar and pinch of salt. Now add apples, then add the remaining ingredients. Cook on low overnight.
Image courtesy of Serge Bertasius photography at FreeDigitalPhotos.net